Bhoger Bhuni Khichuri
By Barnali Dutta | Published September 28, 2014
Every Bengali eagerly waits to break their Durga Puja fast with the sacred offering of bhog khichuri. Without this traditional dish the festival meal feels incomplete. This bhoger bhuni khichuri recipe brings the authentic temple-style taste served during Durga Puja celebrations.
Prep time: 1 hour | Cook time: 10 minutes | Total time: 1 hour 10 minutes | Yield: 1 large bowl
Ingredients for Bengali Bhuni Khichuri
- Moong dal – 1 cup
- Basmati rice – 2 cups
- Finely diced ginger – 2 tsp
- Kheer / mawa – 100 g
- Cauliflower – 250 g (long florets)
- Cashew nuts – 2 tbsp
- Ghee – 1/2 cup
- Jaggery bonbon (gur batasha) – 8 to 10
- Brown sugar – optional 2 tsp
- Fresh lime juice – from 1 lime
- Salt – to taste
Spices
- Cinnamon sticks – 2 or 3
- Bay leaves – 5 small
- Whole red chilli – 3
- Turmeric powder – 2 tsp
- Red chilli powder – 2 tsp
- Coriander powder – 2 tsp
- Cumin powder – 2 tsp
- Ginger powder – 1 tsp
Directions
- Dry roast the moong dal until it becomes golden. Wash with clean water.
- Wash the rice and soak both rice and dal in water for about 15 minutes.
- Drain carefully. Mix turmeric, chilli powder, coriander powder, cumin powder, ginger powder, 2 bay leaves, 1 tbsp ghee and salt with the rice and dal mixture. Keep aside for 15 minutes.
- Season cauliflower florets with salt and turmeric. Fry cashew nuts and cauliflower until golden. Add khoa or mawa and fry lightly again.
- Heat ghee in a deep heavy-bottomed pan. Add bay leaves, red chillies and cinnamon. Add ginger and fry lightly. Then add the rice-dal mixture and fry for about 10 minutes.
- Add four cups of boiling water. Once it starts boiling, add fried cauliflower, cashew and mawa. Cover with lid and simmer on low heat for about 20–25 minutes.
- Open the lid and add 2 tsp ghee, jaggery bonbon, lime juice and green chillies. Stir gently and cook for a few more minutes.